Morning Bruschetta You Have To Try

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Monday, December 12, 2016

Morning Bruschetta

"This is a new way to devour your eggs inside the morning. I became addicted to the first chunk!"

Ingredients :

1 loaf Italian bread, reduce into 1-inch-thick slices on the diagonal
three tablespoons olive oil, divided
salt and floor black pepper to taste
3 cloves garlic, minced
2 (14 ounce) cans diced tomatoes
6 eggs
1/4 cup grated Parmesan cheese
1 tablespoon slivered clean basil leaves

Instructions :

Prep : 15M	Cook : 6M	Ready in : 49M

Preheat oven to four hundred degrees F (2 hundred levels C).
Arrange bread slices on a baking sheet. Drizzle 2 tablespoons olive oil on top; season with salt and pepper.
Bake in the preheated oven till crisp, about 15 mins. Remove from oven. Keep oven on.
Heat final 1 tablespoon olive oil in an oven-safe skillet over medium warmness. Cook and stir garlic until fragrant, three to four minutes. Stir in tomatoes; season with salt and pepper. Simmer, stirring regularly, till breaking down into a sauce, approximately 10 minutes.
Make 6 wells within the tomatoes using a wood spoon. Crack 1 egg into every well. Sprinkle Parmesan cheese and basil leaves on pinnacle.
Transfer skillet to the preheated oven; bake till whites are set and yolks are nevertheless runny, approximately 6 mins.
Scoop 1 egg over each slice of bread using a large spoon. Spoon ultimate tomatoes over the pinnacle.

Notes :

If you opt for your eggs cooked with a more impregnable yolk, simply increase the baking time.

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